Recipe byThe ZestyPlate Kitchen
Uruguay's loaded chivito: a steak sandwich piled with brisket, fried egg, bacon, ham, mozzarella, tomato and lettuce. A proper handful.
This is a faster take on Uruguay's famous steak sandwich, skipping the homemade bread but keeping everything that matters. Thin griddled beef goes in alongside ham, bacon, melting mozzarella, a fried egg and plenty of fresh salad. It is filling and unashamedly rich, and it comes together quickly.
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Prep 15 min
Cook 15 min
Total 30 min
Easy
Scale:
- 2 Beef Brisket
- 2 Bread
- 1 Lettuce
- 1 Tomato
- 100g Ham
- 100g Mozzarella
- 100g Bacon
- 1 Egg
- 1 Onion
- 1 Pepper
Preparation
- Flatten the beef and brown it on a hot griddle. Fry the eggs, bacon and ham.
- Cut the bread in half and layer on the beef brisket, then the fried eggs, the bacon, the ham, the mozzarella, the tomato and the lettuce. Top with the other half of the bread and serve.
Tips from the ZestyPlate Kitchen
- Flatten the beef thin and cook it fast on a fierce griddle so it stays tender rather than tough.
- Have every component cooked and within reach, then build and serve while it is all still hot.
- Lay the cheese straight onto the warm steak so the heat does the melting for you.
- Give the bread a quick toast so it can carry a juicy, generous filling without going soggy.
Frequently Asked Questions
A thin, tender cut such as sirloin, or a steak you have flattened yourself, cooks in moments and stays juicy in the sandwich.
Easily. Use less bacon and cheese, then pack in more salad for something that feels fresher.
Chips, or papas fritas, are the standard partner for a chivito.
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